Charcuterie Masters returns to Flushing
by Jennifer Khedaroo
Feb 20, 2019 | 4793 views | 0 0 comments | 507 507 recommendations | email to a friend | print
Rodrigo Duarte
Rodrigo Duarte
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The fourth annual Charcuterie Masters will kick off at Flushing Town Hall on Saturday, February 23.

Talented and local chefs such as Alfonso Zhicay, Josh Bowen and Stephen Yen will be joined by world-class charcuterie artisans to bring about a meat lovers paradise.

With each ticket, attendees will receive unlimited tastings of more than 60 kinds of charcuterie, including the Portuguese Alentejano ham brought by renowned chef Rodrigo Duarte. Duarte will also be doing a butchery demonstration of the lavish ham that produces Spain’s famed jamon de pata negra.

And, to further celebrate the Year of the Pig, the festival will feature a pig roast from Yen.

“The Mandarin word for meat is the same as pig. The pig in Chinese culture symbolizes luck, prosperity, wealth, trusting, and a honest person,” said Yen, who will be preparing succulent pig bao sandwiches with garlic hoisin. “Cooking a pig in a La Caja China is the best way to cook a whole pig and really celebrate the Asian diaspora.”

In a further celebration of the noble pig, Fermin USA will be hand carving sumptuous Iberico acorn fed ham, coppa, and chorizo. Chef Cesare Casella will showcase his Prosciutto Speciale, and Chef Giuseppe Viterale of Astoria’s Ornella will cook up a pork rib ragu. Peter Kaminsky, author of "Pig Perfect," will serve as one of this year's judges.

Along with Kaminsky, judges for Charcuterie Masters 2019 include Chef Cesare Casella (Dean of Italian Studies, International Culinary Center), Henrietta Green (founder British Charcuterie Live), Aurelien Dufour (founder Dufour Gourmet), and Francine Segan (author and Italian food expert), and Marc Buzzio (president Salumeria Biellese).

People will also have chance to learn from the makers as well participate in a people’s choice vote of the “best-of-the-evening” charcuterie. Pairings will include top-rated wines from Rooftop Reds, beer from Queens’ very own Mikkeller NYC and farmstead ciders.

Charcuterie Masters 2019 will be presented in conjunction with the Greater Flushing Chamber of Commerce.

“The Flushing Chamber is honored to partner with New York Epicurean Events and sponsor their amazing Charcuterie Masters 2019 at Flushing Town Hall on February 23,” stated John Choe, executive director of the Greater Flushing Chamber of Commerce. “Charcuterie Masters 2019 is the crowning achievement in Flushing’s widely known reputation as an international destination for connoisseurs of fine food, including artisans from across the country as well gourmets from all over New York City.”

The Charcuterie Masters tournament itself brings together a who’s who of professional and amateur makers of artisanal charcuterie from the U.S. and Canada, including last year’s grand champion Bill Miner (Il Porcellino, Denver), Gregory Laketek (Salumi Chicago), Fermin Iberico (New York City), Tim Foley (Le District, New York City), and Anastacia Song (American Cut, New York City).

Many of the competing products will be available for guests to savor at the festival including Foley’s sumptuous basque pâté en croûte with chicken liver, foie gras, and Bayonne ham, and Song’s chicken liver pâté with shaved foie gras and Amarena cherries.

A $70 general admission to Charcuterie Masters 2019 entitles guests to explore unlimited tasting and sampling of all food and beverages. Additionally, there will be $150 VIP tickets sold, which will allow access to a special hour from 5 p.m. to 6 p.m. enabling VIP guests to enjoy early access to the entire festival as well as admission to the VIP Experience, featuring luxurious cured meats from Queens very own Muncan Food Corp., specialties personally prepared by NYEE president, Chef David Noeth, a charcuterie demonstration, and exclusive wines from Rooftop Reds.

To purchase tickets, visit CharcuterieMasters2019.eventbrite.com.

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